Description

These Keto Cilantro Lime Shrimp Stuffed Poblano Peppers are a vibrant and flavorful low-carb dish perfect for a healthy dinner. Roasted poblano peppers are filled with seasoned shrimp sautéed to perfection, tossed in fresh cilantro and lime juice, and optionally topped with melted cheese for a deliciously cheesy finish. This recipe combines zesty, savory, and fresh flavors with minimal carbs, making it ideal for keto and low-carb lifestyles.

Ingredients

Scale

Poblano Peppers

4 large poblano peppers

Shrimp Mixture

1 lb shrimp, peeled and deveined
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and pepper, to taste
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh lime juice

Toppings and Serving

1/4 cup shredded cheese (optional, for topping)
1/4 cup sour cream (optional, for serving)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
Prepare Poblano Peppers: Slice the poblano peppers in half lengthwise and carefully remove all seeds and membranes to create cavities for the shrimp stuffing. Arrange them cut side up on a baking sheet.
Season Shrimp: In a mixing bowl, toss the peeled and deveined shrimp with olive oil, cumin, chili powder, garlic powder, salt, and pepper, making sure each shrimp is evenly coated with the spices.
Cook Shrimp: Heat a skillet over medium-high heat, add the seasoned shrimp, and cook for about 2 to 3 minutes per side until the shrimp turn pink and are fully cooked through.
Chop Shrimp: Remove the cooked shrimp from the skillet and chop into smaller, bite-sized pieces to make stuffing easier.
Toss with Cilantro & Lime: In a clean bowl, combine the chopped shrimp with fresh cilantro and lime juice, mixing well to distribute the fresh flavors evenly.
Stuff Peppers: Spoon the cilantro-lime shrimp mixture evenly into each poblano pepper half. Optionally, sprinkle shredded cheese on top for extra richness.
Bake Stuffed Peppers: Place the baking sheet in the preheated oven and bake the stuffed peppers for 10 to 12 minutes, or until the peppers become tender and the cheese (if used) melts into a bubbly topping.
Serve: Remove from the oven and let cool slightly. Serve each stuffed poblano pepper with a dollop of sour cream if desired, enhancing the creamy contrast to the zesty shrimp.

Notes

You can substitute shrimp with chicken or turkey for a different protein option.
Remove the membranes carefully from the peppers to reduce the heat if you prefer a milder flavor.
For a dairy-free version, omit the cheese and sour cream or use plant-based alternatives.
The shrimp cooks quickly, so avoid overcooking to keep them tender and juicy.
Make sure to chop the shrimp finely enough so it fills the peppers evenly and is easy to eat.